Tinga de Pollo
Tinga de pollo is a vibrant Mexican dish featuring tender shredded chicken enveloped in a smoky, spicy tomato sauce. This crowd-pleaser combines the rich flavors of chipotle peppers and fresh ingredients, creating an irresistible filling for tacos or burritos. Perfect for weeknight dinners or festive gatherings, this recipe offers a taste of Mexico that will leave everyone craving more.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: Serves 4
- Category: Main
- Method: Simmering
- Cuisine: Mexican
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1.5 lbs)
- 3 cloves fresh garlic, minced
- 4 ripe tomatoes, diced
- 2 chipotle peppers in adobo sauce, chopped
- 1 medium onion, finely chopped
- 1/4 cup fresh cilantro (optional)
- Juice of 1 lime
- 1 cup low-sodium chicken broth
- 8 corn tortillas
Instructions
- Boil water in a pot over medium heat. Add the chicken breasts and cook until no longer pink, about 15 minutes. Drain and shred while warm.
- In a large skillet over medium heat, sauté chopped onions in oil until translucent (about 5 minutes). Add minced garlic and cook for another minute until fragrant.
- Stir in diced tomatoes and chipotle peppers; simmer for about 10 minutes until thickened.
- Mix shredded chicken with the sauce, chicken broth, and lime juice. Simmer on low for an additional 10 minutes.
- Warm corn tortillas on a hot skillet for about 30 seconds per side.
- Assemble by placing tinga de pollo on each tortilla and topping with cilantro and avocado if desired.
Nutrition
- Serving Size: 1 taco (150g)
- Calories: 290
- Sugar: 3g
- Sodium: 560mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 22g
- Cholesterol: 70mg